Chicken Teriyaki Meatballs with Edamame and Snow Peas
Get ready to elevate weeknight dinners with these flavorful Chicken Teriyaki Meatballs with Edamame and Snow Peas! This quick and easy recipe combines tender, oven-baked chicken meatballs with a luscious homemade teriyaki sauce, perfectly complemented by vibrant stir-fried edamame and crisp snow peas. With a delightful balance of sweet and savory flavors, thanks to ingredients like soy sauce, honey, and fresh ginger, this dish is as wholesome as it is delicious. Serve over a bed of fluffy jasmine or brown rice for a complete meal that’s ready in just 35 minutes. Perfect for meal prep or impressing guests, this modern twist on a classic teriyaki dish is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound ground chicken
- 0.5 cup panko breadcrumbs
- 1 large egg
- 2 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon mirin (optional)
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup edamame, shelled
- 1 cup snow peas, trimmed
- 2 tablespoons neutral oil (e.g. vegetable or canola oil)
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 cups cooked jasmine or brown rice (to serve)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine ground chicken, panko breadcrumbs, egg, green onions, 1 clove of minced garlic, and 1/2 teaspoon of grated ginger. Mix gently but thoroughly until evenly combined.
Using your hands or a small scoop, form the chicken mixture into 1-inch meatballs and place them on the prepared baking sheet. You should have about 16-20 meatballs.
Bake the meatballs in the preheated oven for 12-15 minutes, or until fully cooked and golden brown.
While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan, whisk together soy sauce, honey, mirin (if using), sesame oil, and the remaining garlic and ginger. Heat the mixture over medium heat until it begins to simmer.
In a small bowl, mix cornstarch with water to create a slurry. Gradually add the slurry to the simmering teriyaki sauce, whisking constantly until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil and swirl to coat. Add the edamame and snow peas and stir-fry for 2-3 minutes until they are tender-crisp and vibrant in color. Remove from the skillet and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add the baked meatballs to the skillet and pour the teriyaki sauce over them. Gently toss the meatballs to coat them evenly in the sauce.
Return the stir-fried edamame and snow peas to the skillet and toss briefly to combine and heat through.
Serve the chicken teriyaki meatballs with edamame and snow peas over bowls of cooked rice. Garnish with sesame seeds if desired. Enjoy!
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 51.5 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 522 mg | 40% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4378 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
